What we do
We work across the whole chain, from the producer's door to the chef's table. We source products worldwide, build partnerships with producers, develop their brand, packaging and positioning, prepare their compliance for the United States, import their products and develop their market. For producers in the United States, we advise on entry into Europe. And we do not simply sell a product, we share the culture, the heritage and the passion behind it.
What we doTwo chefs Atlantissea supplied for years in Europe.Two chefs Atlantissea supplied for years in Europe. Tetsuya Yamahara, director of Kabuki, and Hiroshi Sakai, the sushi master behind The Sakai, an omakase counter he opened in 2018 after thirty years in the trade, alongside his restaurants in the Tokyo region. Two directions
For producers
For buyers
We help American producers sell abroad. Market assessment, the regulations of the destination, brand and packaging where needed, and the right importers, distributors and chefs, in Europe first, where Atlantissea is present, and in other markets case by case.
A market won abroad means more production at home.
Six services
Six complementary services, designed as a single strategy, from the first regulatory review to the last delivery.
We source seafood and specialty foods worldwide, products with a clear point of difference for chefs, distributors and serious buyers, and we meet the producer at the source before any commercial conversation.
We position the product for the U.S. market, find the right clients for it and develop its sales, with trade shows, website and marketing material, with a route to market designed around the producer's capacity.
We take care of FDA registration, USDA and FDA compliance, labeling under the U.S. Code of Federal Regulations, HACCP documentation and the export file, on the export side and on the import side.
We build long term partnerships with producers, plan their production for export with them, protect their brand and image abroad, and remain their single point of contact for everything.
Where a producer wants it, we create or refine the brand identity, logo, packaging, market language and positioning for premium channels, under the producer's own brand or a brand we build together, always carrying the producer's culture, heritage and passion.
We import directly, hold inventory in the United States and deliver to chefs, restaurants, hotels, clubs and specialty counters. And we do not only sell a product, we share the story behind it.
What we doLobster, high pressure processed.Lobsters treated by high pressure processing, thawed and still raw, going into the oven at a Michelin starred restaurant we supply. High pressure kills vibrio and other pathogens while leaving the meat raw, frees it from the shell without cooking, spares the animal the stress that toughens and shrinks the flesh, and gives portions of constant weight, so that a brigade can serve a full room at the same moment. Operating capability
For every consignment, we control the chain from producer qualification to the professional kitchen, with licensed partners for customs and cold storage and our own follow up at every step.
Logistics are organized around each order, under cold chain control, for Florida first and the surrounding region. For more distant destinations, a solution is assessed case by case. Every order is followed personally, with consistent supply and an execution built around the constraints of chefs, food and beverage directors and corporate buyers.
Photograph, a harbor at night, on the road between producers
Start a conversation
Producers, tell us what you make and where you want to take it. Chefs and buyers, tell us what your kitchen, hotel, club or specialty counter is looking for. We answer personally.
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